Additional advances related to the health benefits associated with kombucha consumption

authored by: Tuba Esatbeyoglu, Secil Sarikaya Aydin, Büsra Gültekin Subasi, Ezgi Erskine, Recep Gök, Salam A Ibrahim, Birsen Yilmaz, Fatih Özogul, Esra Capanoglu
Abstract: Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
Organisation(s): Institute of Food Science and Human Nutrition
External Organisation(s): Istanbul Technical University
North Carolina Agricultural and Technical State University
Cukurova University
Technische Universität Braunschweig
Cumhuriyet University
Type: Review article
Journal: Critical Reviews in Food Science and Nutrition
Volume: 64
Pages: 6102-6119
No. of pages: 18
ISSN: 1040-8398
Publication date: 2024
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science, Industrial and Manufacturing Engineering
Electronic version(s): https://doi.org/10.1080/10408398.2022.2163373 (Access: Closed)

BibTeX

@article{65a6ee6f47ed4e4e8aed5309a9f97729,
title = "Additional advances related to the health benefits associated with kombucha consumption",
abstract = "Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.",
keywords = "Bioactivity, Camellia sinensis, chemical composition, scoby, toxicity",
author = "Tuba Esatbeyoglu and {Sarikaya Aydin}, Secil and {G{\"u}ltekin Subasi}, B{\"u}sra and Ezgi Erskine and Recep G{\"o}k and Ibrahim, {Salam A} and Birsen Yilmaz and Fatih {\"O}zogul and Esra Capanoglu",
year = "2024",
doi = "10.1080/10408398.2022.2163373",
language = "English",
volume = "64",
pages = "6102--6119",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor and Francis Ltd.",
number = "18",
}